Ok, my recipe for "Jewish Penicillin" - given to me by an elderly Jewish lady who called it that, many years ago.
Brown chicken (any variety or parts) in a pot with a little olive oil. Remove it, temporarily, when it's browned.
Rough chop an onion, put it in the pot and cook it until it has some color.
Add three cloves of crushed garlic, and broth (if you have it, or three big cups of water and a large bouillon cube)
Add a good dash of paprika.
Add add quite a lot of black pepper.
If you have other veg, you can put it in as well (leftover corn, leftover green beans, celery)
Put the chicken back in.
Stir really well to get all the stuff stuck to the bottom of the pot off, to flavor the soup.
Bring it all to a boil, then reduce to a simmer. Simmer for thirty minutes.
Pull the chicken out, let it cool, then shred it back into the soup.
Add a little oregano or cilantro.
Taste - if you used a bouillon cube you may not need to add much salt, but otherwise, salt it well. You want it to be just slightly salty.
Add a good hand-full of noodles (American-style egg noodles if you can get them)
Simmer until the noodles are cooked.
Serve. This reheats quite well.
